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Effect of Scent Leaf (Occimum viridis) on Cyanide Content of Fermented Cassava and the Sensory Quality of its Fufu Meal
Cassava cyanide detoxification fermentation
2010/9/30
One kilogram of freshly harvested cassava samples were fermented with varying amounts (1.0, 2.0,3.0, 4.0 and 5.0 g) of scent leaf (Occimum viridis), for one to five days. The effect of fermentation wi...
Assessment of Wrap Sizes as it Affects Storage of Fufu, a Traditional Cassava Based Fermented Products
Cassava fermentation fufu wrap sizes storage sensory attributes sensory attributes sensory attributes
2008/10/31
Fufu, a traditional Cassava based fermented food product was prepared in the Laboratory and used for the study. Due to the short time storage and transportation of this particular food from one place ...
Assessment of Wrap Sizes as it Affects Storage of Fufu, a Traditional Cassava Based Fermented Products
Wrap Sizes Fufu
2016/5/31
Fufu, a traditional Cassava based fermented food product was prepared in the Laboratory and used for the study. Due to the short time storage and transportation of this particular food from one place ...